Vegan Tofu and Rice Noodle Stir-fry
with Cabbage, Carrots, and Cashew Nuts
An easy and filling weeknight meal packed with veggies!
Cals 677 · Prot 37 · Carbs 76 · Fat 30
Vegan
35 min
An easy and filling weeknight meal packed with veggies!
Cals 677 · Prot 37 · Carbs 76 · Fat 30
Vegan
Ingredients
Tofu
Firm tofu
9*
300 Grams
Vegetable oil
1 Tbsp
Black salt
4 Grams
Nutritional yeast
4 Grams
Garlic powder
4 Grams
Sauce
Soy sauce
9*10*11*
30 ML
Ginger garlic paste
20 Grams
Hoisin sauce
3*9*10*
30 Grams
Sweet soy sauce
9*10*11*14*
30 ML
Rice vinegar
30 ML
Sesame oil
3*9*
15 ML
Stir-fry
Rice noodles
100 Grams
Salt
0.5 Tsp
Carrot
1 Piece
White cabbage
300 Grams
Small red chilli
1 Piece
Spring onion
40 Grams
Bean sprouts
50 Grams
To serve
Fresh coriander
15 Grams
Cashew nuts
1*2*
40 Grams
Lime
1 Piece
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *14 Sulphur Dioxide, *1 Peanuts, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2832 / 677 |
| Fats (g) | 30.2 |
| of which saturated (g) | 4.9 |
| Carbohydrates (g) | 76 |
| of which sugars (g) | 31.5 |
| Fibers (g) | 13.7 |
| Proteins (g) | 37.4 |
| Salt (g) | 7.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil a kettle.
- Add the rice noodles to a large bowl with a pinch of salt and cover them with the boiling water.
- Leave to soak for 5 min, then drain.
- Meanwhile, in a small bowl, combine the soy sauce, ginger garlic paste, hoisin sauce, sweet soy sauce, rice vinegar, and sesame oil.
- Keep this stir-fry sauce aside.
Tip! Drizzle a bit of oil over the cooked noodles to prevent them from sticking together.
2 Prep
- Peel and grate the carrot.
- Finely slice the white cabbage.
- Thinly slice the red chilli rounds.
- Trim and finely chop the spring onion.
- Pick the coriander leaves.
Tip! Sensitive to spice? Deseed the red chilli and use only a small amount.
3 Toast Nuts
- Bring a large pan to a medium-high heat.
- Add the cashew nuts.
- Toast for 2 min or until starting to brown.
- Set aside in a small bowl.
- Wipe the pan clean.
Tip! Keep an eye out when dry toasting nuts as they can burn in a matter of seconds!
4 Fry tofu
- Drain the Tofu.
- Return the large pan to a medium-high heat with a drizzle of oil.
- Roughly crumble the tofu directly into the pan and sprinkle over the black salt, nutritional yeast, and garlic powder.
- Fry for 3-4 min until lightly browned.
- Add the spring onion and carrot.
- Cook for another 3-5 min or until softened.
Tip! Prefer smaller chunks of tofu? Use a fork to break it apart into a finer "mince".
5 Add noodles
- Add the cabbage, red chilli (spicy!) and the stir-fry sauce.
- Cook for 3-5 min.
- Add the rice noodles. Mix well
- Cook for another 2-4 min.
- Remove from the heat.
- Toss through the bean sprouts.
- Meanwhile, slice the lime into wedges.
- Add a squeeze of lime on top.
Tip! Use your largest pan (or wok!) to make it easier and quicker to stir-fry all the ingredients together.
6 Serve
- Serve the Vegan Tofu and Rice Noodle Stir-fry with Cabbage, Carrots, and Cashew Nuts.
- Garnish with the coriander, cashew nuts, and extra lime wedges.
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